Nothing tastes better than gently poached salmon full of omega-3 fatty acids—essential to good health. A generous dollop of Avocado Chive Cream gives this dish a host of vital antioxidants necessary for regaining strength and good health. Couple with a nutrient-rich spinach and tomato salad, and you have a light dinner that is soothing on the palate and gentle on a recovering appetite.
Poached Salmon with Avocado Chive Cream and Sugar Snaps
Ingredients
- 4 - 125 g boneless, skinless salmon fillet portions
- Sea salt and freshly ground black pepper
- 2 Tbsp (40 ml) finely chopped chives, divided
- 2 cups (500 ml) sugar snap peas, trimmed
- 4 cups (1 L) baby spinach leaves, washed and spun dry
- 1 cup (250 ml) halved cherry tomatoes
- 4 cups (1 L) vegetable stock
- 1 1/2 Tbsp (30 ml) extra-virgin olive oil
- 3 tsp (15 ml) freshly squeezed lime juice
- 3 tsp (15 ml) rinsed and drained capers
- 1 ripe Haas avocado, pitted and peeled
- 1/4 cup (60 ml) coriander leaves
- 3 tsp (15 ml) finely chopped chives
- 1 to 1 1/2 Tbsp (20 to 30 ml) fresh squeezed lime juice
- 3 tsp (15 ml) extra-virgin olive oil
Nutrition
Per serving:
- kilojoules1884
- protein34g
- fat29g
- saturated fat5g
- trans fat0g
- carbohydrates16g
- sugars5g
- fibre6g
- sodium230mg
Directions
01
Season fish lightly with a little salt and pepper. Sprinkle with 3 tsp (15 ml) chives and set aside at room temperature while preparing Avocado Chive Cream.
02
Place all Avocado Chive Cream ingredients in blender or food processor. Whirl until smooth. Add a little more lime juice or salt if you wish. Cut a piece of baking paper to fit and press onto surface of Avocado Chive Cream. Refrigerate until ready to use.
03
Blanch sugar snap peas in boiling water for a minute or two. Then drain and plunge into cold water to stop the cooking. Drain and pat dry. Cut into halves and place in large bowl along with spinach and tomatoes. Set aside.
04
Heat vegetable stock in large, straight-sided sauteu0301 pan large enough to hold salmon fillets in a single layer. Gently place salmon in simmering stock and gently poach over medium heat for 5 to 7 minutes or until cooked medium rare.
05
To serve, spoon 1 1/2 Tbsp (30 ml) Avocado Chive Cream onto centre of each of 4 serving plates. Place drained salmon fillet on top.
06
Drizzle olive oil and lime juice over sugar snap peas, spinach and tomatoes. Gently toss to coat evenly and place generous serving alongside salmon fillet. Place a smaller dollop of Avocado Chive Cream on salmon fillet and scatter with a few capers. Sprinkle with generous grating of fresh black pepper.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
